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Eggs And Sausage Recipe
|Bulk sausage/1 1/2 pound sausage links||2 Pound, cut in bite-size pieces|
|Cheese||3⁄4 Pound, grated|
|Milk||2 1⁄4 Cup (36 tbs)|
|Dry mustard||3⁄4 Teaspoon|
|Mushroom soup||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4159 Calories from Fat 2228
% Daily Value*
Total Fat 251 g386.2%
Saturated Fat 132.6 g662.8%
Trans Fat 0 g
Cholesterol 2534 mg
Sodium 10168.5 mg423.7%
Total Carbohydrates 181 g60.5%
Dietary Fiber 5.5 g21.8%
Sugars 51.3 g
Protein 292 g584.1%
Vitamin A 99.5% Vitamin C 0.04%
Calcium 332.1% Iron 82.4%
*Based on a 2000 Calorie diet
Butter bread, trim crusts and cut in cubes.
Layer bread, cheese and sausage in 12x8 inch baking dish.
Beat eggs; stir in milk, salt and mustard.
Pour over casserole and set overnight in refrigerator.
Mix soup with 1/3 can of milk, spread over casserole.
Bake for 1 hour or until firm in 350° oven.